There’s nothing like fresh homemade Guacamole! This beloved appetizer made from ripe avocado, fresh lime juice, onion, cilantro, and jalapeño is the perfect precursor to so many main courses and the best accompaniment to a margarita!

Blue corn chip dipped into bowl of guacamole.

Homemade Guacamole is never difficult to make, yet so many people opt for storebought which will always be inferior!

Guacamole takes just minutes to make and with so few ingredients.

The most widely known use for guacamole is to serve it with tortilla chips, but it’s also great as a topping (or side) for classic chili, Mexican-style rice bowls, and even tacos, like these tequila lime shrimp tacos.

It’s also a great snack to serve with your favorite tequila drinks, like jalapeño cucumber margaritas, or grapefruit mint margaritas.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: limes, avocados, jalapeno pepper, cilantro, onion, and salt.
  • Avocados. Since the avocado is the star of the show, be careful with your selection. The best avocados for guacamole will be firm, but ripe. When you press your finger down it will have a slight give. You do not want hard avocados, nor do you want soft mushy avocados. I use the Hass variety of avocados and find this one works best.
  • Lime juice. Use freshly squeezed lime juice for the most authentic guacamole.
  • Onion. I used red onion because it lends a beautiful color to the guac, but you can also use white onion.
  • Fresh cilantro. For unbelievable freshness and flavor.
  • Jalapeño. For a little heat, but feel free to omit it if you prefer. I opt for fresh jalapeños, but you can use jarred if that’s all you can find.
  • Salt. I use kosher salt for guacamole. Salt is so important when making anything with avocado since they are bland without it.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. Dice 1/4 cup of red (or white) onion, and mince 1/4 cup of fresh cilantro. Juice 2 tablespoons worth of lime juice. Slice in half and remove the seeds from 1 large jalapeño, then dice. Remove the tip from 3 ripe Hass avocados, then slice in half and twist to separate the sides from each other. Remove the pit with a spoon and discard. (Photo #1)
Guacamole recipe process shot collage group one showing cutting and scooping of avocado into bowl.
  1. Use a large spoon to scoop the fruit of the avocado into a large mixing bowl, then discard the skins. If there are any brown or blemished parts of the avocados, remove them and discard. (Photo #2)
  2. Mash the avocado with a potato masher or fork to your desired consistency. I prefer to leave a few chunks for some extra texture. (Photo #3)
Recipe collage two showing mashing of avocado and seasoning with salt.
  1. Add the lime juice and 1 teaspoon of kosher salt, then add the onion, cilantro, and jalapeño, and gently mix everything. Taste test your guacamole and adjust salt or lime juice as needed. Serve immediately with tortilla chips and enjoy! (Photo #4)

Top tips

  • Plan ahead. As easy as it is to make guacamole, there is a bit of planning involved. At times, it can be hard to find ripe avocados. It may be helpful to buy your avocados a day or two ahead of when you plan to serve to ensure they reach the level of ripeness you need for guacamole (ripe but not overly mushy). It’s also good to buy more avocados than needed since sometimes avocados can be brown on the inside, even when they look perfect on the outside.
  • Taste test. Be sure to taste-test your guacamole and adjust salt and lime juice as needed. Avocados are extremely bland on their own and require a good amount of salt.
  • Additions. Many recipes for guacamole include tomatoes, cumin, cayenne, and other additions. Feel free to add any you’d like! If using tomatoes, be sure to select ripe Roma tomatoes, remove the seeds, and dice.
  • Serving and storing. There’s nothing better than diving into a bowl of guacamole made tableside at a Mexican restaurant. One of the reasons it’s so good is that it’s made fresh and eaten immediately. Serving your guacamole right away is optimal, but if you have to store it, you can place it in a container, smooth the top off, then add a little water, and place it in the fridge. When you’re ready to serve, drain the water and serve. While it won’t be as good as fresh, the water trick will help keep the guac as fresh as possible.

Large platter with bowl of guacamole and tortilla chips.

More amazing dips and spreads

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5 from 2 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 6
Homemade guacamole with cilantro, jalapeño, onion, and fresh lime juice is a beloved appetizer that's perfect with tortilla chips, nachos, tacos, and margaritas!


  • 3 ripe Hass avocados about 1 1/4 pounds
  • 1/4 cup cilantro minced
  • 1/4 cup onion diced
  • 1 large jalapeno seeded, diced
  • 2 tablespoons fresh lime juice plus more to taste
  • 1 teaspoon salt plus more to taste


  • Cut ripe avocados in half and twist to separate the two sides. Press the pit out of the avocado or remove a spoon and discard. With a large spoon, scoop the avocado fruit into a large mixing bowl. Discard the skins.
  • Remove any blemished dark spots and discard. Mash the avocado with a potato masher or fork, leaving some texture, and add the lime juice and salt.
  • Add the onion, cilantro, and jalapeno and gently mix everything together. Taste test and season with more salt and/or lime juice if needed. Serve immediately with tortilla chips. Enjoy!


  • Use the freshest and most ripe avocados you can find.
  • Do not hold back on salt.
  • Serving your guacamole right away is optimal, but if you have to store it, you can place it in a container, smooth the top off, then add a little water, and place it in the fridge. When you’re ready to eat, drain the water and serve.


Calories: 161kcal | Carbohydrates: 9.2g | Protein: 1.6g | Fat: 14.6g | Saturated Fat: 3.1g | Sodium: 393mg | Potassium: 401mg | Fiber: 5.2g | Calcium: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes

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  1. Joanne Klemow says:

    5 stars
    I love all your recipes. They are very close to what my mom used to make.

  2. Patricia says:

    5 stars
    You make it exactly like my Mexican mom! Serrano chilies are also good. : )